Remove tofu from the packaging, blot dry with kitchen paper, and cut into four equally sized pieces. Trim the stalks from the Swiss chard leaves and carefully cut the thick stem from the leaves. Finely chop the stalks and stems. Slice the tomato.
Pour half of the sesame oil into a bowl. Add the curry powder, pepper, and salt or soy sauce and blend well. Add the tofu to the marinade, making sure that each piece is well coated on all sides. Let sit for a few minutes.
Brush the Swiss chard leaves with sesame oil on both sides. Place a piece of marinaded tofu on each leaf. Top with a slice of tomato, some chopped chard stalks and fresh herbs, and wrap tightly. Secure with a toothpick. Grill the packets over low embers for about 4 minutes on each side.